On a cutting board, brush the tuna steak with olive oil, then season with salt and pepper on all sides.
Heat a pan or ridged cast iron skillet over high heat. Once the pan is hot, add the tuna steak.
Cook for 2½ minutes, without moving. Flip over and cook for an additional 2½ minutes, or until the sides of the tuna are opaque.
Rest for 5-10 minutes before slicing.
Enjoy!

Add the leek, lemon juice, salt, dill, and salmon to a pot of water, making sure that the salmon is completely submerged.
Bring the water to a simmer at 160˚F (70˚C).
Cook for 12 minutes, or until the salmon becomes opaque.
Remove the salmon from the liquid with a slotted spoon.
Enjoy!

On a cutting board, season the sole filet with salt and pepper.
Dip the sole in a shallow dish filled with flour, shaking off any excess.
Heat butter in a pan over high heat until melted. Once the butter begins to brown, add the sole and lemon slices.
Cook for 1½ minutes, or until the edges of the sole start to curl and release from the pan. Gently flip the sole, and cook for an additional 1½ minutes.
Enjoy!

In a bowl, add the flour, salt, pepper, Old Bay, chili powder, and garlic powder, and whisk to combine.
Add the egg and whisk to combine.
Add the beer and whisk to combine, until batter is smooth.
Dip the cut pieces of cod into the beer batter, ensuring each piece is fully coated.
Bring a large pot of oil to 350˚F (180˚C).
Add the battered cod pieces in batches, frying for 2-3 minutes, or until golden brown.
Transfer the fish to a wire rack or paper towel-lined plate to drain any excess oil.
Serve the fish in tortillas, topped with salsa.
Enjoy!

Preheat oven to 400˚F (200˚C).
In a shallow dish, add the garlic, fresno chiles, soy sauce, and balsamic vinegar, and stir together.
Add the salmon and marinate covered in the refrigerator for 30 minutes, up to 1½ hours.
Bake for 12-14 minutes, depending on how rare you want your salmon to be.
Enjoy!